Topic: Chicken Madras

[Curry King]

Chicken Madras

1: heat two or three tblsps of veg oil (tesco cheapo variety)
2: I then put in two cubes of ginger and one of garlic (i mince and freeze them in ice cube trays, probaly a tblsp per cube)
fry til just browning slightly
3: put in a few tablespoon of base - lower heat
4: Put in tblesp of the MDH powder - fry for few minutes - low heat - add water if it sticks
5: Put in precooked chicken cubes (i fry fast until sealed and white - but only barely cooked)
6: Put in the rest of the base sauce
7: Simmer / splatter for 10mins
8: Put in creamed coconut - stir in
9: Simmer another 5mins, put in the fromage frais stuff or yogurt ( Stir the fromage frais in well bit by bit)
10: turn off heat
11: put in 1/2 tsp of garam masala - NOT COMMERCIAL MIX - equal weights of cloves, cinnamon, blk cardomon seeds, pepper
12: put in methi
13: squeeze juice of a lemon in

Hey presto!

Notes:
I notice that lemon juice is not used a lot in recipes - but i think it makes a big difference

I also think that the usual garam masala with cumin and coriander ruins a curry as it makes them all taste the same.
It is basically a curry powder, whereas the one i use is very fragrant and not like a curry powder.

the methi is a great ingredient and smells soo good!

I know that creamed coconut is usually soaked to make a milk - but I cant be bothered and just use it stright from the package

The chilli amount I use suits me, I have found that the chilli amounts used in most recipes here to be way too hot.

I use at least twice ot three times the amount of ginger as most recipes use - I love the zing

I do not have a lot of experience with various curry powders as  I usually do the dry-fry spices and grind for each dish
(I used to only make authentic curries with a full dish recipe rather than the base and final dish BIR style)
the MDH Chicken Curry masala powder seems very good though

Let me know if anyone trys it, I thought is was superb


Regards

niall

[ifindforu]

I wonder if the curry powder is Eastern Star

[fourmations]

dammit, someone try my recipe!!

only joking, but this one is the best curry ive ever had
(and i have done lots of recipes)

its on the markj base which is my favorite

be careful with the lemon though as i did one tonight
and the lemon i used was all juice and it was a bit much

do the lemon bit by bit, you can always add as the saying goes

i'd love some feedback

niall

[welshuser]

Wouldnt mind trying this. Tell me, how much base do you put in when u say put in REST of base sauce? Also how much 'creamed coconut'?
I'll give it a bash....thanks. PS: Using Muttley's base sauce.

[Curry King]

Hi,

This wasn't my recipe I posted it for niall and incase he doesn't come back to clarify the details I would usualy add "the rest" of the base sauce in my currys by sight.  You know how much sauce you get with a takeaway so try and get it the same, or if you like more sauce with your curry then add a little more.  The creamed coconut for me is something you add too taste so try adding a little at a time until you think it tastes right.

Cheers
cK

[welshuser]

Yeah, makes sense. I'll use my brain for once....lol will tell you all how it went.

[fourmations]

hi all

havent logged on in a while

i only use about a 1/2" square (a dice)

it goes in towards the end so you can
try a little and add to taste


rgds

niall